Hello, baking enthusiasts! Few desserts capture the heart and soul of a kitchen quite like a rich, buttery pound cake. With its dense yet soft texture and hints of cream cheese, vanilla, and almond, this Cream Cheese Pound Cake is a show-stopper for any occasion. Whether you’re hosting a dinner party, looking for a sweet treat to accompany your coffee, or gifting homemade baked goods, this cake is always a winner. Let’s dive into the details and learn how to create this delightful dessert!
Introduction
Pound cakes are a time-honored classic, with roots dating back to 18th-century Europe. Traditionally made with equal parts butter, sugar, eggs, and flour, they’ve evolved to include flavorful variations like this Cream Cheese Pound Cake. Adding cream cheese enhances the cake’s richness and gives it a wonderfully moist texture. Perfect for serving plain, with a dusting of powdered sugar, or paired with fresh fruit, this cake is a versatile dessert that’s bound to please everyone.
Ingredients
To prepare the perfect Cream Cheese Pound Cake, you’ll need:
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 3 cups all-purpose flour
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
These simple pantry staples come together to create a dessert that’s both decadent and surprisingly easy to make.
How to Make Cream Cheese Pound Cake
Follow these step-by-step instructions to craft your own Cream Cheese Pound Cake:
- Prepare Your Pan: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan, ensuring all crevices are well-coated to prevent sticking.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, use an electric mixer to beat the butter, cream cheese, and sugar together until the mixture is light and fluffy. This process usually takes about 3-5 minutes and is crucial for achieving the cake’s soft texture.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition. This ensures the batter remains smooth and well-incorporated.
- Incorporate Flavor Extracts: Stir in the vanilla and almond extracts, which add a deliciously aromatic flavor to the cake.
- Mix Dry Ingredients: Gradually add the flour and salt to the batter, mixing on low speed until just combined. Avoid overmixing to ensure the cake stays tender.
- Pour Batter into Pan: Pour the batter into the prepared bundt pan, spreading it evenly with a spatula. Smooth the top for an even bake.
- Bake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top of the cake should be golden brown and slightly firm to the touch.
- Cool and Release: Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack. Let it cool completely before slicing and serving.
Helpful Tips
- Softened Ingredients: Ensure the butter and cream cheese are fully softened before mixing to avoid lumps in the batter.
- Room Temperature Eggs: Using room-temperature eggs helps the batter mix more evenly, resulting in a smoother cake texture.
- Avoid Overbaking: Check the cake at the 60-minute mark. Overbaking can result in a dry cake, so keep a close eye on it during the final stages.
Cooking Tips
Creating the best Cream Cheese Pound Cake comes down to a few key techniques:
- Even Baking: Rotate the pan halfway through baking to ensure the cake bakes evenly, especially if your oven has hot spots.
- Testing for Doneness: Use a skewer or toothpick to test the cake. If it comes out clean or with just a few crumbs, the cake is ready.
- Decoration Ideas: Drizzle the cooled cake with a simple glaze made of powdered sugar and milk, or sprinkle it with powdered sugar for a classic look.
Serving Suggestions
This versatile cake pairs beautifully with a variety of accompaniments:
- Fresh Fruit: Serve slices of the cake with strawberries, raspberries, or blueberries for a fruity contrast.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a luxurious touch.
- Ice Cream: Pair the cake with a scoop of vanilla or butter pecan ice cream for a decadent dessert.
Whether served plain or with toppings, Cream Cheese Pound Cake is a delightful treat for any occasion.
Nutritional Information
Here’s a snapshot of the nutritional content per serving of Cream Cheese Pound Cake:
- Calories: 410
- Carbohydrates: 52g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 210mg
- Fiber: 0g
- Sugar: 36g
- Vitamin A: 15%
- Calcium: 2%
- Iron: 8%
This cake is a rich indulgence, best enjoyed as a sweet treat or celebration dessert.
Storage and Leftovers
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. Allow slices to come to room temperature before serving for the best texture and flavor.
Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave.
Frequently Asked Questions (FAQs)
Can I use low-fat cream cheese?
While full-fat cream cheese provides the best flavor and texture, you can use low-fat cream cheese in a pinch. However, the cake may be slightly less rich.
What’s the best way to grease the bundt pan?
Using a combination of butter and flour or a nonstick baking spray with flour ensures the cake releases easily.
Can I add mix-ins?
Yes! Try folding in chocolate chips, chopped nuts, or dried fruit for a fun variation.
Related Recipes
If you enjoyed this Cream Cheese Pound Cake, you might also love these recipes:
- Slow Cooker Tomato Tortellini Soup
- Ravioli Soup Recipe
- Tuxedo Cheesecake Recipe
- Honey Roasted Carrots Recipe
Conclusion
There you have it—an easy yet elegant recipe for Cream Cheese Pound Cake that’s perfect for any occasion. With its moist texture, rich flavor, and versatile presentation options, this cake is sure to become a favorite in your baking repertoire. Give it a try and share your results—we’d love to hear how it turned out for you!